- 3.3 lb old-fashioned smoked ham (butt or shank portion)
- 1/2 cup pure maple syrup from Canada
- 1/2 cup cider
- 1 tbsp butter
- 3 apples (Empire, Spartan, Cortland, etc.), quartered
- 6 thick slices of country-style bread
- 12 slices Swiss cheese
- 6-12 eggs
- Sprouts or leafy greens, to taste
- Put your ham into a large pot and cover with water. Bring to a boil and cook 5 minutes.
- Drain and place in slow cooker. Add the pure maple syrup and cider. Cook on low for 12 hours.
- When done, shred ham and leave to rest in the juices.
- Melt the butter in a pan over medium-high heat and sauté the apples 3 – 4 minutes.
- Meanwhile, toast the bread under the broiler or in a toaster.
- Start with a slice of cheese on each slice of bread, then about 45 g (1/3 cup) of ham, and top with the apples.
- Keep them warm in a 180° C (350° F) oven while you do the eggs.
- Cook eggs as desired (sunny side up or over easy), one or two per person, according to appetite.
- Plate your maple-braised ham on toast and top with the eggs and sprouts or leafy greens.